2 Reviews

I love this recipe. I use red bell pepper for color and I use green olives with pimentos in the middle. YUMMMM!!!

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Samantha in Ut April 19, 2007

Let me just say, I was skeptical before I made this. Cold rice? Eh. But I made it and the flavors and textures slowly all came together and it was simply amazing. The longer you let it chill the more amazing it becomes. I let it "marinate" in the fridge a full 24 hours before we dug into it and we were blown away. The curry is the perfect touch, it's very subtle but not subdued. We had this as is and over tortilla chips with shredded cheese and we LOVED it both ways. I highly recommend this dish to EVERYONE. So delicious! Thanks for sharing with everyone here at Recipezaar!

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Cynna November 05, 2005
Rice-A-Roni Chicken Curry Salad